{bix restaurant, san francisco}
ingredients
1 stick butter
1/2 cup brown sugar
4 bananas peeled and halved, cut lengthwise
1/4 cup dark rum
directions
Melt butter in a large skillet.
Add brown sugar and stir together.
Add the bananas and cook until caramelized over medium-high heat.
Pour in the rum and catch a flame off of the gas stove or a BBQ lighter.
Stand back when ignited and flambe.
Be careful; a flame will shoot up above the pan.
Let flame die down.
Serve over vanilla bean ice cream
ingredients
Ice
1 teaspoon water
4 dashes bitters
1/2 teaspoon sugar
2 ounces (1/4 cup) rye whiskey
Small amount of Pernod
Lemon twist, for garnish
directions
Fill 2 old-fashioned glasses with ice to chill.
Discard ice from 1 glass, and add water, bitters, and sugar; stir to dissolve.
Add rye whiskey and a few ice cubes; stir.
Discard ice from remaining glass.
Fill with a small amount of Pernod, and swirl to coat; discard Pernod.
Strain rye mixture into prepared glass.
Garnish with a lemon twist.